Succession patterns of aroma components during brewing process of broomcorn millet (Panicum miliaceum L.) Huangjiu was written by Wang, Juan;Yu, Yougui;Gao, Xiulin;Jiang, Xinye;Huang, Mingquan;Ye, Hong;Wu, Jihong;Zhang, Jinglin;Sun, Xiaotao;Wu, Qiang. And the article was included in Food Research International in 2022.COA of Formula: C8H10NO6P The following contents are mentioned in the article:
The flavor of Huangjiu is closely related to its brewing technol. Patterns of aroma component succession during the process of brewing broomcorn millet Huangjiu were investigated by solvent-assisted flavor evaporation combined with gas chromatog.-mass spectrometry and chemometrics. During fermentation, esters, alcs., acids, ketones, acetals, sulfur compounds, furans, and lactones were formed mostly in the chief fermentation stage; nitrogenous and phenolic compounds increased in the primary fermentation stage and then decreased; aldehydes decreased after fermentation started; and terpenes decreased after five days. During aging, acids, alcs., ketones, lactones, phenols, and nitrogenous and sulfur compounds first decreased and then increased; and esters, acetals, aldehydes, and furans always increased, while terpenes decreased continuously. Key odorants, including acetic acid, 3-methylbutanoic acid, 1,1-diethoxyethane, and 3-methylbutanal, were produced in large quantities in the primary fermentation stage; Et lactate, 尾-phenylethanol, and 2/3-methyl-1-butanol were generated in large quantities in the chief fermentation stage; and sotolon and methional were generated in the aging stage. This study is of great significance for the quality control of Huangjiu production This study involved multiple reactions and reactants, such as (4-Formyl-5-hydroxy-6-methylpyridin-3-yl)methyl dihydrogen phosphate (cas: 54-47-7COA of Formula: C8H10NO6P).
(4-Formyl-5-hydroxy-6-methylpyridin-3-yl)methyl dihydrogen phosphate (cas: 54-47-7) belongs to pyridine derivatives. Pyridine’s the lone pair does not contribute to the aromatic system but importantly influences the chemical properties of pyridine, as it easily supports bond formation via an electrophilic attack. Halopyridines are particularly attractive synthetic building blocks in a variety of cross-coupling methods, including the Suzuki-Miyaura cross-coupling reaction.COA of Formula: C8H10NO6P